For a more tart relish, use whole oranges with the peel.
4 medium Northern Spy or other moderately tart apples (about 6 ounces each), cored
8 ounces fresh cranberries (2 cups)
2 small navel oranges, peeled and sectioned
1 to 1-1/2 cups granulated sugar
Using a food processor or food grinder with the coarse blade, coarsely chop a small amount of the fruit at a time into about 1/4-inch pieces.
In a bowl, mix fruit and sugar.
Cover and refrigerate overnight. Stir before serving.
Makes 5 cups relish.